Happy Sunday everyone!
I hope you all had the chance to see the “Hungry for Change” documentary, if not, I would definitely recommend to go see it at the theatre or even buy the DVD. It is really eye opening and since it concerns us all in a way, I think we should all watch it at least once.
Today I got an amazing raw recipe to share with you. I am subscribed to a bunch of magazine, blog and online newsletters and often get inspired by new-to-me recipes. The following one was adapted from MIMI KIRK‘s raw chocolate caramel bars. The 73 year old raw vegan lady has lived a vegetarian lifestyle for 40 years before deciding to go fully raw. Frankly, with her clear and wide eyes, her glowing skin and perfect smile she looks more like a woman in her early 50s, if even. On top of her good looks, she also caused a media sensation in 2009 by winning PETA’s SEXIEST VEGETARIAN Over 50 contest (with her age of 70, for the ones of you who can’t do the math .
This amazing lady also launched a cookbook including a lot of tempting raw recipes. I haven’t got the book but the autumn 2011 issue of the “Get Fresh” magazine issued 2 recipes. Of course, as a raw dessert fan, I had to give the raw chocolate caramel bars a go. And since I recently got an amazing package with cacao butter and heavenly ingredients for making your own chocolate, I could not wait to get started (I have been making so much chocolate recently, I hope you will enjoy reading my future posts . For all my European readers who are into chocolate as much as me, I would highly suggest you check out the ROHSCHOKO website! It’s a wonderful online store that sells EVERYTHING you need for making your own chocolate (cacao butter, powders, liqueur, nibs, praline shells) as well as ready made bars and more tasty raw snacks. I have already became a big fan!
Raw Chocolate Caramel Bars
For the chocolate layer:
- 1 3/4 cup cacao butter
- 1 vanilla bean
- 1/2 cup of agave nectar (or use stevia and adapt to your liking)
- 3/4 cup cacao powder
Melt cacao butter in a double boiler. Scrape seeds from vanilla bean and incorporate with the melting cacao butter. In a large bowl, add cacao powder, melted cacao butter, a pinch of sea salt and sweetener. Use a wire whisk and blend until very smooth and all lumps are gone. Pour half the cacao mixture into a small square baking dish (I even used an egg shaped ceramic one) that has been lined with clear wrap. Place in freezer for 10/15 minutes.
For the second layer:
- 1 cup walnuts
- 1/8 cup dried coconut
- 2 Tbsp coconut oil, melted
- 7 medjool dates, soaked
- 1/4 cup cacao nibs
Place nuts in food processor and pulse until small chunks. Add balance of ingredients and pulse until crumbly and mixture stays together when pinched between your fingers. Remove chocolate bottom from freezer and spread second layer on top. Gently push the mixture down. Pour another chocolate layer on top of the second nut layer and put back in the freezer for 10 minutes. Remove from freezer and let it stand for 10-15 minutes. (I cut it straight away and the chocolate layer BROKE!). Cut into squares with a very sharp knife. EAT ONE RIGHT AWAY and store the rest in refrigerator.
Are you into raw desserts or raw energy bars? What is your favourite ingredient combination? Have you heard from Mimi Kirk before?